There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

handful black or green olives

Method

Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.

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Comments, questions and tips

Comments (17)

Superjam18th May, 2015

5

I love this recipe and make it frequently. It's easy, tasty and low-calorie. I like to add garlic and some chilli powder. I do tend to give it a bit longer than 10 minutes to make sure the fennel is well-cooked.

Bit disappointing this one. I like the idea from one of the other comments of adding some chilli or chorizo. Nice and light and nutritious dish as it is though, and easy to throw together; just feel it lacks an ingredient or two.

Not very impressed with this recipe. I thought there was too much red onion, the 10 min cooking time for the fennel was optimistic and it lacked some "spice". Maybe I should have added some garlic or herbs. Would also advise to use fresh tomatoes as tin ones make it too watery (and I was using good quality tin tomatoes) - 3 stars still because it's very quick and easy to make.

Made this as the main course for an after work dinner party last night (with the GF garlic mash recipe). It was so quick and easy, but with plenty of flavour. The ideal thing to pull out of the bag last minute, effortlessly impressive.

Really quick & easy. I used up some left over passata and and a small tin of chopped toms. Unfortunately I didn't have any black olives, but would definitely do again and make sure I add them. I served it with a little bit of cous cous on the side.

This was easy and delicious.I thought that it would be difficult to buy canned cherry tomatoes but they were available in a large supermarket branch and also in a local discount retailer.I added tomato puree to make the sauce more tomatoey. I would probably leave out the olives next time.

This was really good. The fennel seemed to be a strange choice to go with the prawns but the combination, along with the tomatoes and the olives, worked well and made a nice change from other prawn dishes.

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